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Delicious & Easy
Bibingka Ube: Filipino Coconut-Rice Cake with Purple Sweet Potato Jam
The union of sweet rice and coconut milk in almost any form is Nino Camilo's favorite. "This Filipino dessert is one my family always makes for garage parties and holidays. My mom, known by everyone as Aunty Gles, is the best home chef I know, and this is her version with a hint of ube (purple sweet potato) added for color and flavor."
Ingredients for
Bibingka Ube: Filipino Coconut-Rice Cake with Purple Sweet Potato Jam
SERVES 8–10
1 banana leaf, washed and dried
1 cup glutinous rice flour
1 cup sugar
2 1/2 teaspoons baking powder
1/8 teaspoon salt
1 cup coconut milk
1/4 cup whole milk
3 tablespoons unsalted butter, melted
3 large eggs
1/3 cup ube halaya*
3 tablespoons condensed milk
*Ube halaya (purple sweet potato jam) can be found at Filipino markets such as Seafood City.
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Instructions for
Bibingka Ube: Filipino Coconut-Rice Cake with Purple Sweet Potato Jam
Preheat oven to 350°. Grease a 9-inch baking pan with cooking spray and line with banana leaf. Trim the edges of the leaf so that it hangs over the pan by only an inch or 2, then coat the leaf with more spray.
In a large bowl, whisk together the rice flour, sugar, baking powder, and salt.
In a medium bowl, beat together the coconut milk, whole milk, butter, and eggs until well combined.
Slowly mix the wet ingredients into the dry ingredients, making sure they are well incorporated.
Pour batter into prepared pan. Drop ube halaya by the teaspoonful onto the batter and then swirl with a butter knife, being careful not to rip the leaf on the bottom.
Bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Let rest for about 5 minutes before brushing the top with condensed milk.
Cut into slices and serve warm or at room temperature.
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